I got sucked in by the supermarkets a week ago - 2kg of beetroot for 1kg. Now I ask you, how on earth can 2 people get through 2kg of beetroots in 1 week? Well the answer is that you can't, all that happens is that your wee turns pink and you end up with some vaguely mouldy beets ...
So yesterday I roasted the remaining beets, then peeled, chopped and covered them with dressing in a large jar. I then popped the whole lot in the fridge ready for a rainy day. A perfect standby addition to a sandwich or cheese/meat/jacket potato Christmas lunch. And I'm sure any leftover oil will make a great base for a salad dressing.
Ingredients
1 kg of raw beetroots
olive oil
balsamic vinegar
dried thyme
lemon juice
salt and pepper
a large jam or kilner jar
Method
1. Wrap the beetroots (leave on their skin, roots and a little stem) in tin foil, drizzling over a little oil as you go. Place on a baking tray in a 200C oven for 1 hour or until soft.
2. Remove from the oven and allow to cool.
3. Peel, chop and place in a large jar.
4. Fill the jar with oil and vinegar in equal amounts leaving a little space at the top. Squeeze in a couple of tbsp of lemon juice, add a couple of tsps of thyme and season well. Pop on the lid, turn over a few times to mix and then keep in the fridge for a couple of weeks.
Serve with salads or cold meats.
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